Edible Orchids: A Review of Their Ethnobotanical Uses, Nutritional Value, and Sustainability Prospects

Abstract

Orchids, traditionally revered for their ornamental value, are increasingly recognized for their edible and medicinal properties. In various cultures, especially across Africa and Asia, terrestrial orchid tubers are consumed as food and used in traditional medicine. These ethnobotanical practices highlight the deep-rooted relationship between humans and orchids, where food and folklore converge to sustain livelihoods and preserve biodiversity. Botanical gardens and research institutions play a vital role in conserving rare edible orchid species while promoting awareness of their nutritional and cultural importance. This review synthesizes current knowledge on edible orchids, focusing on their phytochemical composition, nutritional value, cultural relevance, and conservation challenges. It also explores emerging strategies for sustainable utilization, including domestication, hybrid development, and value-added processing. Phytochemical and antioxidant profiling of Cymbidium hookerianum reveals a diverse array of bioactive compounds. Studies on Cymbidium species have identified flavonoids, alkaloids, terpenoids, bibenzyl derivatives, and phenanthrenes, which contribute to their pharmacological activities. Edible orchids hold promise for sustainable livelihoods and biodiversity conservation through their nutritional, medicinal, and cultural significance.